I’m curious, fellow food bloggers. Do you have recipes in your repertoire that you make ALL THE TIME for yourself and your family, yet have never thought to blog? I can’t be the only one. The impetus to make this upgrade on the classic Italian-American originally came from Giada DeLaurentis’ show on Food Network. Despite dish being fairly common family fare for many, especially those with Italian heritage, I had never tried it before.
It immediately entered my regular rotation. I make it so casually that I never really thought of it as bloggable, but the number of people who ooh, aahh, and request the recipe when I serve it to friends made me think it was about time to share it here.
As it happens, we’re still working on the rest of our garden’s zucchini motherlode, so I threw one of the big ones in here as well – turns out it was a great addition! I usually make it as a stand-alone dish, and as such it’s perfect low carb or Paleo fare. You can also have it on a roll, as per tradition, of course, or serve it over pasta, farro, quinoa or another grain if that’s your fancy. I usually use Al Fresco’s pre-cooked sausages (lots of flavor combinations to experiment with); Trader Joe’s also makes some great varieties. If you use uncooked sausages, just brown them first and you can reduce the amount of oil used to cook the veggies – just drop them right into the same skillet.
CHICKEN SAUSAGE, PEPPERS & ZUCCHINI (Roll Optional)
2 tablespoons oil of your choice (I prefer coconut)
1 large onion, sliced
1 large bell pepper (color of your choice!) julienned
1 large or 2 small zucchini, halved, seeded, and cut into 1/2 inch half moons
4-5 cloves garlic, minced
1 can (6 ounces) tomato paste
1/3 cup marsala wine
6 chicken or turkey sausages, sliced on the bias
1 can (14 ounces) diced tomatoes
1 can (28 ounce) crushed tomatoes
1/2 teaspoon dried oregano
1/2 cup fresh basil, cut into chiffonade
salt and fresh pepper to taste
Heat oil in a large skillet over medium high. Add onions and saute for just 2 to 3 minutes before adding peppers and zucchini. Cook together for 5 to 7 minutes, until softening and starting to caramelize a bit, then add garlic and cook for 2 more minutes. Add the tomato paste, mixing it in well with the veggies, the goal being to brown the paste a touch, as a friend’s Italian grandma described the foundation of her sauce.
Once the paste is well mixed in stir in the wine and cook for a few minutes. Add the sausages, canned tomatoes and dried oregano and bring to a boil, then reduce to a low simmer and cook for another 15 minutes, stirring occasionally. Add fresh basil and seasonings and adjust to taste.
Serves 4 to 6, depending on whether you’re pairing it with a grain or starch or whether it’s a stand-alone entree. Makes fabulous leftovers!
So, blogging comrades, share with me. Whether it’s because it seems too easy, too familiar, too un-photogenic, just plain too simple, what are your go-to, default, could-make-it-in-your-sleep recipes that have never seen the light of your blog’s dashboard, or were very late to do so, despite their regular appearance in your real-life repertoire? Do tell.
— posted by Anne